| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Not, Sent | 12 | Servings | |
INGREDIENTS
| 2 | c | Sugar |
| 2 | c | Water |
| 1/2 | c | Butter or margarine; melted |
| 1/2 | c | Shortening |
| 1 1/2 | c | Self-rising flour |
| 1/2 | c | Milk |
| 2 | c | Fresh strawberries; finely chopped |
| Whipped cream; optional |
INSTRUCTIONS
In a saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from the heat; allow to cool. Pour butter into a 13x9x2-inch baking dish; set aside. In a bowl, cut shortening into flour until mixture resembles coarse crumbs. Stir in milk until moistened. Turn onto a lightly floured surface; knead until smooth, about 8-10 times. Roll into a 12x8-inch rectangle; sprinkle with the strawberries. Roll up, jelly-roll style, starting with a long side; seal the seam. Cut into 12 slices. Place with cut side down over butter. Carefully pour syrup around rolls. Bake at 350° for 40-45 minutes or until golden brown and edges are bubbly. Serve warm with whipped cream if desired. Recipe by: Country Woman - May/June 1998 Posted to MC-Recipe Digest by The Taillons <taillon@access.mountain.net> on May 16, 1998
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